Name: Grilled Salmon with Shallot Cream Sauce
Yield: Serves 4
Cuisine: France
Ingredients: 6 tablespoons (¾ stick) cold salted butter, cut into ½-inch pieces; 2 teaspoons Freshly ground white or black pepper; Coarse salt (kosher or sea) and freshly ground white or black pepper; 1 cup dry white wine, such as Muscadet; 1 cup crème fraîche or heavy (whipping) cream; 1 tablespoon finely chopped fresh chives or scallion greens, for garnish; 2 teaspoons Coarse salt (kosher or sea); 4 teaspoons curry powder; Oak logs for building a fire or about 2 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained; a metal pie tin or aluminum foil pan (optional); 2 tablespoons extra-virgin olive oil; 4 skinless salmon fillets (each 6 to 8 ounces), preferably wild

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Grilling in France is more the work of passionate individuals than a regional specialty or national pastime. And spicing in France tends to be subdued rather than extravagant; this is not the place to come if you’re looking for complex spice rubs—except if you travel to Nantes. The largest city in Brittany, Nantes was the port from which French ships sailed to the East and West Indies during the great age of exploration and colonization. Curry powder and other spices—major exports fr